Chorizo Soup with Shiitake Mushrooms & Chickpeas

From Kitchn.

Serves 4

1/3 pound fresh lamb or pork chorizo 
1/4 pound shiitake mushrooms, caps only, roughly chopped
Olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 15-ounce can chickpeas, drained
4 cups beef broth 
2 tablespoons cider vinegar
Salt and freshly ground pepper, to taste

Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot. Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped shiitake mushrooms. Cook for 3 minutes without stirring, then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well-browned.

Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened.

At this point, you can pour off any extra chorizo fat, if you wish. (This will depend on the sausage; some will release a lot of fat — more than is desirable in a soup.)

Stir in the chickpeas and the beef broth. Bring to a simmer, then lower the heat and cook for 30 to 60 minutes, or until the flavors are well mingled. Stir in the vinegar and taste. Add salt and pepper as needed.

Serve with fresh bread and a green salad.